Rice & Pasta

Feta Pasta Bake

Kreplach or Ravioli Dough

Red Risotto with Roasted Pumpkin

Rice & Cheese Latkes

Tomato Rice

Smoked Salmon Pasta


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(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

Simple and easy, even been known for a Sunday morning breakfast or brunch or as a starter at Shavuot

600g (20oz) Pasta (any shape) cooked according to packet instructions
50g (2oz) Smoked salmon or Hot smoked salmon
2 tsp. dried or good handful fresh dill
Small tub (175ml / 6fl oz) fresh cream or crème fraiche
Juice of half a lemon
Seasoning
4 tablespoons grated parmesan



Cook the pasta in plenty of salted boiling water. Usually takes 7-8 minutes which is enough time to:

Gently shred the salmon, and chop the dill

In another pan gently heat the cream or crème fraiche, when it is warmed through add the dill, salmon and lemon juice. Do not boil; this should take about 3-4 minutes.

Remove from heat and season to taste

Drain the pasta and place in a serving dish, toss in the sauce and sprinkle with parmesan.    Serve with crisp lettuce hearts.